Can I bake healthy cornbread in a glass or metal pan instead of a skillet?

Yes, but preheat the pan and adjust your expectations. A metal 9 inch square pan heated with the oven gives a good crust; glass should not be preheated empty, so expect softer edges and add 2 to 3 minutes. Bake until the center springs back and a toothpick comes out clean.

Why does my cornbread always come out dry?

Usually the clock, not the recipe. This crumb dries fast past 20 minutes, so pull it when the toothpick is clean rather than spotless. Cold batter in a cooling skillet and a fine, degerminated meal are the next two causes; a rested batter, a ripping hot pan, and stone ground meal solve both.

Can I make healthy cornbread the day before Thanksgiving?

Yes. Bake it, cool it completely, and wrap the whole round in foil. Reheat, still wrapped, at 300 degrees F for 10 minutes, then unwrap for 3 minutes to re crisp the edges. It is very good, though the fresh baked version, timed to the turkey rest, is the one people remember.

Is stone ground cornmeal essential, or will regular cornmeal work?

Regular medium grind cornmeal works in the same measure and the method does not change. Stone ground whole grain meal adds fiber, a deeper corn flavor, and a more tender crumb, which is why the recipe is written around it. Avoid fine grind, which bakes up cakey, and coarse polenta, which stays gritty.

Can I leave out the honey or swap the Greek yogurt?

The honey can drop to 2 tablespoons for a fully savory bread; leave out more and the crumb dries, because honey holds moisture as well as sweetness. For the yogurt, an equal measure of blended low fat cottage cheese or a thick skyr works; thin regular yogurt makes the batter too wet.

Healthy Cornbread, Skillet Crisp and Tender at 145 Calories

Ingredients

Scale

1 1/2 cups stone ground whole grain yellow cornmeal, medium grind
1/2 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 large eggs, at room temperature
1 cup plain low fat (2 percent) Greek yogurt
1/2 cup low fat (1 percent) milk
1/3 cup unsweetened applesauce
3 tablespoons honey
3 tablespoons olive oil, plus 1 teaspoon for the hot skillet

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Instructions

Place a 10 inch cast iron skillet in the oven and heat to 425 degrees F. Give the skillet a full 20 minutes to get properly hot.
Whisk the cornmeal, flour, baking powder, salt, and baking soda in a large bowl until evenly combined.
In a second bowl, whisk the eggs, yogurt, milk, applesauce, honey, and 3 tablespoons of olive oil until completely smooth.
Fold the wet ingredients into the dry with a spatula, about 12 strokes, just until no dry meal remains. Rest the batter 10 minutes on the counter.
Bring the hot skillet out with a heavy oven mitt and swirl the remaining teaspoon of olive oil across the bottom and up the sides.
Scrape the rested batter into the skillet at once; it should sizzle at the edges. Smooth the top and return the skillet to the oven.
Bake 18 to 20 minutes, until deep golden, the edges have pulled slightly from the iron, and a toothpick in the center comes out clean.
Rest 10 minutes in the skillet, cut into 10 wedges, and serve warm straight from the pan.

Notes

Thanksgiving timing: whisk and rest the batter while the turkey rests, then bake; the bread is sliced as the bird is carved. Baked a day ahead, it reheats wrapped in foil at 300 degrees F for 10 minutes, then 3 minutes unwrapped to re crisp the edges. Leftovers keep 2 days wrapped at room temperature and freeze, wrapped wedge by wedge, for 1 month. Day old wedges cube into the base for cornbread stuffing.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 wedge
Calories: 145
Sugar: 6
Sodium: 285
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 23
Fiber: 2
Protein: 5
Cholesterol: 40